Tag: main course
Forbidden Rice Chicken Soup
Forbidden Rice Chicken Soup
Let’s get a few things straight…This soup by any means isn’t authentic Thai whatsoever. It uses some Thai ingredients, but its origin is very American. Forbidden rice is Chinese in its origin, but is eaten as a dessert with sweetened coconut milk in Thai cuisine; never in soup. With all that said, this soup is nothing short of tasty.
Ingredients
- 2 lbs bone in chicken breast and thighs
- 3 stalks lemongrass peeled and bruised
- 2 tbsp vegetable oil
- 1/2 cup shallots finely chopped
- 6 garlic cloves minced
- 1 small red bell pepper small dice
- 6 Thai chili finely chopped
- 4 green onions chopped
- 1 tbsp red or green curry paste
- 2 cups coconut milk
- 2 cups tomatoes chopped
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 cups forbidden black rice cooked
For Serving
- lime wedges
- cilantro chopped
- peanuts chopped
Instructions
- Bring a large pot of water to boil. Add in the chicken and lemongrass. Simmer for 30 minutes until the chicken is cooked through. Remove the chicken and let cool enough to pull the meat off the bones. Add the bones back into the pot and simmer until you yield 4 cups of stock. Remove the bones and lemongrass. Save the stock.
- In a medium size stock pot, heat up cooking oil over medium heat. Sauté the shallots, garlic, bell pepper, Thai chilies, and green onion for 5 minutes.
- Add in the tomatoes, curry paste, coconut milk, and palm sugar. Simmer for 5 minutes.
- Pour in the chicken stock and fish sauce. Simmer for 5 more minutes.
- Add the black rice and the chicken into the soup. Simmer for 5 more minutes.
- Ladle the soup into bowls. Serve with chopped cilantro, crushed peanuts, and lime wedges.
Salmon Head Soup (Ukha)
Salmon Head Soup (Ukha)
I know what you’re thinking. Why would anyone want to eat fish head soup? Well, let me tell you something. There is a ton of meat within that fish head; creating some of the most flavorful fish stock known to man. You are also utilizing a part that gets thrown away by people who don’t contain the knowledge of its greatness. Sure, it takes a little effort to pick the meat off the head. But it’s well worth it.
Servings: 2
Ingredients
- 2 tbsp butter
- 1 small yellow onion diced
- 1 large salmon head
- 2 medium potatoes cut into 1” cubes
- 5 dill stalks
- 2 bay leaves
- water
- 1/2 cup heavy cream
- cracked black pepper to taste
- salt to taste
- 2 tbsp dill finely chopped
Instructions
- In a large pot, melt the butter over medium heat. Sauté the onions for 5 minutes.
- Add in the potatoes, dill stalks, bay leaves, and salmon head. Fill with enough water to cover the salmon head. Simmer for 20 minutes.
- Remove the head, dill stalks, and bay leaves from the pot. Let cool. Pick apart the head meat, cheeks, eyes, and cartilage from the head and return to the pot.
- Pour in the heavy cream. Season with salt, pepper, and the chopped dill. Simmer for 5 more minutes.
Sicilian Anchovy Pasta
Sicilian Anchovy Pasta
This pasta is absolutely amazing and simple to make. Spaghetti gets tossed in a simple anchovy garlic sauce with breadcrumbs and parsley. The pasta is rich with the briny essence of the anchovies; the breadcrumbs giving it a nice texture that shows that not all Italian pasta is saucy. Really to me, it tastes like a caesar salad dressing without the mayonnaise; which is fantastic. One of the best parts is that it’s ready in 15 minutes.
Ingredients
- 1 lb dry spaghetti cooked Al dente
- 1/4 cup olive oil plus more
- 2 oz anchovies finely chopped
- 4 garlic cloves minced
- 2/3 cup bread crumbs
- 1 cup parsley chopped
- 1/4 cup parmesan cheese grated
- cracked black pepper to taste
Instructions
- Heat up the olive oil in a large saucepan over medium heat. Add in the garlic and anchovies and cook for 2 minutes.
- Turn off the heat and stir in the breadcrumbs.
- Add in the parsley and cracked black pepper.
- Toss the cooked pasta with the anchovy sauce.
- Toss with grated parmesan cheese. Season with more cracked pepper to taste.
